Oliveto New Year’s Eve 2019 Menu

New Year’s Eve 2019

We’re hopeful — and we’re certainly going to celebrate.

Reserve Now

Chef Brian’s New Year’s Eve Menu

Gnocco fritto with lonza and truffle vinaigrette

Stuzzichino (choose one)
Oyster with beet and horseradish crema
~or~
Asian pear with fennel and lime

Antipasto (choose one)
Water buffalo tartara with pickled celery root, Satsuma mandarin-nettle oli, and cracker
~or~
Crab salad with endive, citruses, Caprino cheese, grapefruit vinaigrette, and squid ink brioche

Primo (choose one)
Lobster risotto with Chanterelle mushrooms, sweet potato, and black truffle
~or~
Paprika vodka gnocchi with egg mimosa, Ossetra caviar, and horseradish broth
~or~
Chestnut rigatoni with Black Trumpet mushrooms, orange, pickled red onion, and Pecorino cheese

Secondo (choose one)
Seared scallops with California sweet rice, crab broth, grapefruit crisp and juice, sorrel, and celery salsa

Dolce
To be announced

~$135 per person ~ Wine pairing: $76 per person~
A service charge of 20% will be added ~ $25 corkage

Reserve online now, or call 510-547-5356

 

Truffle Dinner Menu – November 19th through the 23rd!

Our Annual Truffle Dinners dates are set — reserve now for November 19th through the 23rd! 

Truffle Dinner Menu 

DINNER FOR TRUFFLES (white and black) & Autumn Mushrooms 2019

Italian white truffles shaved and slathered tableside. 

Antipasti and salads

Crudo of scallops with artichoke and Black Trumpet mushroom caponata, truffle vinaigrette, and crispy artichoke

Soup: vellutata of celery with lemon, sorrel, and fried capers

Crab salad with cauliflower, walnuts, and brown butter-strawberry jus

Tartara of Magruder beef with lardo and Maggie’s salted plums

Uni with sunflower seed porridge, pancetta, and fried shallots

Mushroom crudo with Brussels sprouts, bagna cauda, Parmesan cheese, and cured yolk

Celery root crocchette with Black Trumpet mushroom crema and Robiola cheese fonduta

Salad of mortadella with Mission figs, pomegranate, mâche, and truffle vinaigrette

Garden lettuces vinaigrette 

 

Primi 
Tajarin al burro 

Chestnut conchiglie with prosciutto, Castelmagno cheese, and candied walnuts 

Cannelloni of King Trumpet mushrooms and cauliflower with braised cabbage crema 

Cappellacci with Dungeness crab, pickled avocado, grapefruit, and mint 

Agnolotti dal plin with escarole

Pici with chicken liver ragu and Squaquerone cheese fonduta 

Magruder ribeye with Madeira sugo, smashed potatoes, Swiss chard, and fried salsify

Braised pork with whole wheat crespelle, black garlic, celery heart, and prosciutto sauce

Scallops with rutabaga, potatoes, truffled merguez Hollandaise sauce, and Hedgehog mushrooms

Chicken with chestnuts, pancetta, Brussels sprouts, and sauce soubise

Cauliflower sformatino with Black Trumpet mushrooms, lemon, and Ossetra caviar 

Menu is a la carte 

Reserve online now, or call 510-547-5356